Cranberry Cheesecake Dessert |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 15 |
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I'm always asked to bring this memorable layered dessert to Christmas parties, and I'm happy to oblige. People rave about the combination of rich cheesecake, tangy cranberries and chewy coconut. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/2 cup cold butter |
1/2 cup finely chopped walnuts |
1/4 cup flaked coconut |
filling: |
2 packages (8 ounces each) cream cheese, softened |
2/3 cup sugar |
2 eggs, lightly beaten |
2 teaspoons vanilla extract |
topping: |
1 can (14 ounces) whole-berry cranberry sauce |
1/2 cup coarsely chopped walnuts |
1/2 cup flaked coconut |
Directions:
1. In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and coconut. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until lightly browned.
2. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Spread evenly over crust. Bake for 15 minutes.
3. Spoon cranberry sauce over filling; sprinkle with walnuts and coconut. Bake 15-20 minutes longer or until top is lightly browned. Cool completely on a wire rack. Refrigerate until chilled. Yield: 15 servings.
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